Thanksgiving

Mashed Potatoes

Gravy
2 Tbsp. Coconut Oil
1/2 Onion, chopped
8 Mushrooms, sliced
1 tsp. Sage
1 tsp. Thyme
1 tsp. Pepper
Pinch Salt
4 C. Vegetable Broth
2 Tbsp. Tamari
2 Tbsp. Balsamic Vinegar
1/2 Nutritional Yeast
1/2 C. Flour
2 Tbsp. Miso, dissolved in 1/2 C. Broth
Heat oil.  Saute onion with salt for 2 minutes.  Stir in mushrooms and spice and saute for another 2 minutes.  Add 3.5 C. vegetable broth, tamari, vinegar.  Slowly stir in nutritional yeast and flour with a wisk to prevent lumping.  Add remaining broth and miso.  Simmer 15 minutes to thicken.
Adapted from Blissful Bites.

Green Beans with Mushrooms
Around 1 lb. Green Beans
2 Tbsp. Coconut Oil
2 Shallots
10 oz. Mushrooms, slice
Salt and Pepper to taste
Steam green beans for 5 minutes.  Heat oil over medium-high and cook shallots for 2 minutes.  Add mushrooms and cook for 10 minutes.  Add green beans, salt, pepper.
Adapted from The Food You Crave.

Sweet Potatoes

Tempeh Stuffing
8 oz. Tempeh, Cubed
1 Onion, chopped
2 cloves Garlic, minced
2 stalks Celery, chopped
1 Carrot, chopped
1 C. Mushrooms, chopped
2 Tbsp. Coconut Oil
1 C. Bread Crumbs
2 Tbsp. ground Flaxseed mixed with 2 Tbsp. water
4 Tbsp. Bouillon 
1 tsp. Thyme
1 tsp. Sage
1/2 tsp. Oregano
1/2 tsp Rosemary
1/2 tsp. Salt
Steam tempeh for 10 minutes.  In food processor, finely mince onion, garlic, celery, carrot, and mushrooms.  Heat oil over medium heat and cook processed veggies for 3 minutes.  Crumble tempeh in bowl and add cooked veggies, breadcrumbs, flaxseed mixture, bouillon, thyme, sage, oregano, rosemary, and salt.  Oil your slow cooker and pat stuffing inside.  Cook on low for 6-8 hours.  Prop the lid open with a wood spoon to prevent condensation from dripping onto stuffing.
Adapted from The Vegan Slow Cooker.

Cranberries
1 pkg. Cranberries
1 Orange, Zest + Sections
1/4 C. Agave
1/4 tsp. Cinnamon
Process in food processor.
Adapted from Jaleesa Robertson.

Bouillon

1 Onion, quartered

1 Carrots, chopped

2 stalks Celery, chopped

1 tsp. Thyme

1 tsp. Parsley

1/2 C. Water

1/2 tsp. Pepper

1/2 tsp. Salt

1/2 C. Nutritional Yeast

Add onion, carrots, celery, thyme, parsley, water, pepper, and salt to crock pot.  Cook on low fro 8-12 hours.  When finished cooking, blend with nutritional yeast and freeze in 1-2Tbsp. portions.
Adapted from The Vegan Slow Cooker.

Baked Potatoe with Ranch

1 pkg. Silken Tofu
1/4 C. Olive Oil
1/4 C. Lemon Juice
1/4 C. Water
1/4 chopped Onion
2 tsp. Tarragon
1 tsp. Dill
1 clove Garlic, minced
1/2 tsp. Salt
1/4 tsp. Pepper
Blend.  Serve over a baked potatoe that has been vegan buttered, salted, and peppered.  Delicious.  Adapted from Raising Vegetarian Children.

Waffles

They really are the Best Vegan Waffles Ever.

3 C. flour
2 Tbsp. baking powder 
1/2 tsp. salt
3 C. almond milk
1/3 C. orange juice
1/3 C. vegetable oil
1 tsp. vanilla extract

Combine and cook in waffle maker for 5-6 minutes.

 Photo via.

Rice Pilaf

1 C. Brown Rice
1 1/2 C. Water
1 Tbsp. Olive Oil
1 Bay Leaf
1 Tbsp. Coconut Oil
1 onion, chopped
1/4 C. Currants
1 tsp. fresh grated ginger
1 tsp. Cumin
1/2 tsp. Coriander
1 1/2 C. Beans
1 Tbsp. Soy Sauce

Bring water, olive oil, bay leaf, and rice to a boil.  Cover, lower heat to simmer, and cook for 40 minutes.  Heat coconut oil on medium-high heat and cook the onion 3-4 minutes.  Add currants, ginger, cumin, coriander, and beans and cook for 2 minutes.  Stir in the soy sauce and rice.

Adapted from lundberg.com.

Canadian Thanksgiving

Sweet Potatoes
4 (4 lbs.) Sweet Potatoes, peeled and cubed
1/4 C. Olive Oil
1/4 C. Honey
1 Tbsp. Lemon Juice
1 tsp. Salt
Combine olive oil, honey, and lemon juice.  Toss with sweet potatoes.  Sprinkle with salt.  Bake at 350 for 1 hour, stirring every 15 minutes.
Adapted from The Food You Crave.

Mashed Potatoes
2 lbs. potatoes, cubed
1/4 C. Olive Oil
2 Tbsp. Almond Milk
1 tsp. Salt
Boil potatoes for 20 minutes.  Mash/whip with olive oil, milk, and salt.

Green Beans
Steam for 5 minutes.  Add 1 tsp. Olive oil.

Spaghetti

I've always disliked spagetti.  Probably because I was eating .99 sauce and .99 pasta.  I bought Mezzetta Napa Valley Bistro Marinara and Bionaturae Organic Fusilli.  Much better.  My daughter called it pizza and ate her entire plate.  The first time she has cleared her plate since birth. 

Brownies

1 1/3 C. Organic White Whole Wheat Flour
3/4 C. Cacao Powder
3/4 tsp. Baking Powder
1/4 tsp. Salt
1 1/2 C. Nondairy Semisweet Chocolate Chips
1 1/2 C. Sugar (I used Florida Crystal's Natural Sugar)
3/4 C. Unsweetened Applesauce
2 Tbsp. Water
2 tsp. Ground Flaxseed
1/2 C. Water
2 tsp. Vanilla Extract

Preheat oven to 350.  Oil square baking pan.  Mix flour, cacao, baking powder, salt, and chocolate chips and set aside.  Combine sugar, applesauce, and 2 Tbsp. Water and set aside.  Stir ground flaxseed and 1/2 C. water together and add to the sugar and applesauce mixture.  Add the vanilla to the wet ingredients as well.  Add the dry ingredients to the wet mixture and mix together.  Bake for 40 minutes and cool before cutting.

Adapted from The Joy of Vegan Baking.

Veggie Wrap

I love to serve this with a cooked vegetable and potato chips.

Lavash Bread
Vegenaise
Zucchini, sliced
Roasted Red Pepper, quartered
6 oz. fresh Greens
1 Tbsp. Olive Oil
Salt
Pepper

Brush sliced zucchini with olive oil and top with salt and pepper.  Cook in a non-stick pan over medium heat for 4 minutes per side.  Spread Vegenaise (I usually do 2 Tbsp. per wrap) on the Lavash bread, add 2 slices of roasted red pepper, 1/3 of the fried zucchini, and 2-3 oz. of the fresh greens.  Roll up and eat.

Serves 2-3.

Adapted from The Food You Crave. 

Popcorn

 1 C. popcorn, popped
1/4 C. Coconut Oil, melted
Salt

Slowly pour the coconut oil  and shake the salt on the popcorn in increments and toss frequently until done.  Better than butter!

Green Smoothie

Banana (Frozen!)
3 C. Fruit (Frozen unless orange, pear, or apple)
2 C. Spinach (parsley, cilantro, and celery are great to add)
1 C. almond milk or water

Extras: 1 Tbsp. Chia Seeds, 1 Tbsp. Flaxseeds, 1 tsp. Coconut Oil, and 1 tsp. Maca Powder.

Adapted from Going Raw.

Garlic Croutons

French Baguette
Olive Oil
1/2 tsp. Salt
Garlic

Slice baguette.  Brush each side with olive oil, rub with garlic, and top with salt.  Bake for 10 minutes at 325, or until crunchy.

Adapted from The Food You Crave.

Basic Dressing

1 tsp. Dijon Mustard
1.5 tsp. Maple Syrup
2 tsp. Apple Cider Vinegar
1 Tbsp. Olive Oil
Salt and Pepper to taste

Adapted from Farmers Market Salad.

Corn and Vegetable Soup

3 cans corn, drained
2 C. almond milk
1 Tbsp. coconut oil
1 large onion, diced
1 red bell pepper, diced
1 small zucchini, diced
2 C. vegetable broth
2 tomatoes, seeded and diced
3/4 tsp. salt
Pepper to taste

 Blend 2 C. of corn and milk in blender and set aside.  Heat oil in large pot over medium-high heat and cook the onion, bell pepper, and zucchini until tender/5 minutes.  Add the corn and vegetable broth and bring to a boil.  Add blended corn and milk, tomatoes, and salt and pepper and heat until warmed.

Soup adapted from Summer Corn and Vegetable Soup from The Food You Crave.
Garlic croutons adapted from Garlic Scented Croutons from The Food You Crave.
Sauerkraut and greens + basic dressing.

Acorn Squash Soup

  My husband loves this soup.

1 Acorn Squash, seeded, peeled, and cubed
1 Tbsp. Coconut Oil
2 Garlic Cloves, minced
1 large Sweet Onion, diced
1 tsp. Ginger, grated
1 tsp. Salt
1/4 tsp. Pepper
3 Celery stalks, diced
3 Carrots, diced
2 C. Water
1 C. Almond Milk

Heat coconut oil over medium in a large soup pot.  Cook garlic for 1 minute, then add the onion and ginger and cook for 4 minutes.  Stir in the salt and pepper.  Add the remaining vegetables and cook for 5 minutes.  Add water, bring to a boil, then cover and simmer for 30 minutes.  Puree soup in blender with almond milk.  

Serves 4.  

Adapted from the Beauty Detox Solution.

Mushroom Soup

A favorite.  So good if you are a mushroom fan.

1 Tbsp. Coconut Oil
1 Onion, diced
1 Celery, diced
16 oz. Mushrooms (2 pkg.)
3 Tbsp. Flour
2 tsp. Paprika
2 tsp. dried Dill
1 Tbsp. Soy Sauce
4 C. Vegetable Broth
1 C. Almond Milk
1 tsp. Salt
1/4 tsp. Pepper
2 tsp. Lemon Juice
1 Tbsp. Parsley, choppped

Heat coconut oil over medium heat in a large soup pot.  Add the onion and celery and cook for 5 minutes.  Add the mushrooms and cook for 4 minutes.  Add the flour and paprika and cook for 3 minutes.  Add the dill and soy sauce, then the vegetable broth and bring to a boil.  Simmer for 10 minutes.  Add the milk, salt, pepper, lemon juice, parsley.  Puree 1/2 the soup in a blender.  Add the puree to the soup and serve.

Serves 2-3.

Adapted from Quick Fix Vegan.

Kale Salad

 My personal favorite.  It is so good!  

1 head Kale
Sprouts
1 Tomatoe
1 Avocado
Nori Wrappers
Juice of 1 Lemon
1 Tbsp. Nutritional Yeast
1 Tbsp. Dulse
Pinch Salt
1 Tbsp. Olive Oil

Combine lemon juice, nutritional yeast, dulse, salt, and olive oil for the salad dressing.  Wash kale, remove the spine and save for juicing, and rip into pieces for the salad.  Top the kale with the dressing and rub it in.  Add sprouts, tomatoe, and avocado (I usually save the avocado for making avocado toasts).  Nori wrappers are optional.  I usually have one wrapper cut into four pieces and use it to make a few nori tacos with the salad as the filling.  

Serves 1.  

Adapted from Dharma's Kale Salad from The Beauty Detox Solution. 

Avocado Toast

  These are my favorite and I want to eat them every day.  I think that avocados are the cream cheese of the plant world.

1 avocado
1/4 lime
2 whole wheat bread slices
salt
pepper

Toast the bread.  Mash the avocado and spread it on the toast.  Squeeze the lime over the avocado toasts and add salt and pepper to finish.

Adapted from Crazy Sexy Kitchen.

Strawberry Banana Smoothie

Good for kids.  My daughter calls it a pink smoothie.

1 C. almond milk
1/2 frozen banana
3-4 frozen strawberries
pinch cinnamon
1 tsp. agave/honey

Serves 1

Adapted from Blissful Bites.

Mango, Rice, and Chickpea Salad

A perfect summer meal.

2 ripe mangos (Juice enough to get 2 Tbsp., dice the rest for the salad)
3 C. cooked brown rice
Can Chickpeas
1 Red Bell Pepper, diced
1/4 C.  Scallions
1/3 C. Currants (or golden raisins)
2 Tbsp. chopped parsley
2 Tbsp. Olive Oil
2 Tbsp. Mango Juice
1 Tbsp. Rice Vinegar
1 Tbsp. Curry Powder
1 tsp. Salt
1/8 tsp. Pepper

Combine diced mangos, rice, chickpeas, red bell pepper, scallions, currants, and parsley in a large bowl.  Whisk the olive oil, mango juice, rice vinegar, curry powder, salt, and pepper and then pour over the salad and toss.  

Adapted from: Quick Fix Vegan.